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Wednesday, January 25, 2012

*Touchdown Wings*

With the SUPERBOWL quickly approaching, you may be scrambling around to find ideas on what type of food to serve at your party; or maybe you are celebrating elsewhere. Either way, you will definitely 'score' with these absolutely delicious wings!
I made these little guys for the first time two years ago before attending a Superbowl party held at my parent's place. This is a special day that I will remember forever--not only because it was an enjoyable one, but it was the last party my Dad ever attended; he passed away 5 days later. I will forever dedicate this recipe to his honour because of his LOVE for these wings, he could not eat enough or rave more about them and it made me laugh so much. I write this with both tears in my ears and a smile on my face. I miss you, Dad!
Now, on to the recipe! You will be amazed at how easy these are to make, as I take you through, step by step AND how cost effective this method is as well.
There are two flavours of wings that I have found to be the most popular--Buffalo hot and Cajun. I have to admit that I personally like the Buffalo hot better myself, but it is all about preference and personal taste!

1. You are going to want to visit your local grocery store or farmer's market to purchase FRESH wings.
Note: In order to calculate how many you need to buy, think about how many people will be attending and most people consume on average approximately 8-10 wings (or 1 lb.)

2. Approximately 2-3 hours before frying, place the desired amount of wings in a large mixing bowl. Cover the wings in flour and corn starch (3 parts flour to 1 part corn starch) and sprinkle with pepper. For anyone that may not know, corn starch is need to allow the wings to become more crispy while frying. Toss the chicken around in the mixture to ensure that all pieces are completely covered. Place in the fridge for a couple hours; this will allow the moisture in the fridge to make the flour stick much nicer to the wings. This is a VERY crucial step in the process!

3. About 10 minutes before it is time to fry, take a large pot and fill 3/4's full with either Canola or Vegetable oil and heat at Max temperature. A good tip to know when the oil is hot enough is to take one floured wing and dip the end into the oil. If the oil begins to sizzle a bit around the wing, it is ready!

4. Place all wings in the pot and wait.

5. ***THIS STEP IS ONLY IF YOU ARE MAKING CAJUN WINGS***While they are cooking, take another large bowl and dump approximately 3-4 tbsp of butter into it. Turn a small burner on to low heat and place the bowl onto it. Let it sit until all the butter melts, then remove.

6. Your wings are almost ready when you begin to see them float to the top of the oil. Wait about 5 minutes until you see the chicken begin to turn more of a brownish colour. Remove with a strainer spoon.

7. If making Cajun, place desired amount into bowl with the butter and toss. If making Buffalo hot, place wings in another bowl.
For Cajun: Once tossed in butter, season with approximately 2 tbsp of Cajun spice.
For Buffalo Hot: Pour hot sauce over all wings and toss until all are covered. Add more sauce depending on preference.

8. Plate and Voila! You are done!

The following is a tasty Garlic-Dill dip to serve with *Touchdown Wings*: